Wolfgang wrote:

"Conan The Librarian" wrote in message
...

So this was a seafood jambalaya?

Mixed. Shrimp, crayfish, catfish, andouille, and smoked pork shoulder.

Mmmmmm ... pork shoulder. :-)

[Prudhomme's jamabalaya]

If you're interested, I can look for the cookbook and get the
seasonings.

Oh, hell yes!

I'll check at home. Hopefully it was in one of the boxes of
cookbooks that we *have* unpacked. :-}

Here's what I did:

1 large (very) clove garlic, finely minced
1 medium onion, diced fairly fine
1 large green bell pepper, coarsely diced
1 lb. shrimp (These happened to be pre-cooked tails with a bit of the shell
left on. Shrimp in any form, whole, pieces, shells on or off, will work.
More flavorful if used with the shells on, but messier to eat.)
1/2 lb. crayfish (These were precooked whole with seasoning. Ditto
observations above for shrimp)
1/2 lb andouille (Johnsonville or some such crap......all I could find on
the spur of the moment) cut into quarter inch rounds.
1/2 lb. smoked pork shoulder (had this on hand and needed to use it up
before it spoiled.....this is what started the whole project.) cut into half
inch cubes.
two medium catfish fillets (1/2 lb. ?) cut into chunks
two 15 oz. cans diced tomatoes (these had green chilis in them)
3 cups lobster stock (prepared as per instructions on jar)
2 cups Uncle Ben's converted rice (Chef Jake insisted on the converted
rice.....said it will prevent the jambalaya from becoming a glutinous solid
mass)
3 cups pre-cooked red beans.
Zatarain's Creole seasoning blend to taste. I suppose I probably used about
3 tablespoons.

Saute garlic, onion, and bell pepper in olive oil for 2-3 minutes over
medium-high heat.
Add sausage and pig meat and cook for further five minutes.

Meanwhile, heat tomatoes and stock to boil in medium stock pot.
Throw everything else in the stock pot.
Stir.
Return to boil.
Reduce heat, cover, and simmer 20-30 minutes until rice is tender and liquid
is absorbed (during which time, the offer of a nice glass of red wine would
not be taken amiss, thank you very much.).

Serve with any good bread.......and lots of napkins.

That sounds tolerable. :-) I love the fact that the whole thing
started with the need to use up 1/2 lb. of smoked pork shoulder.

It's a good thing that you're so frugal, eh? :-)

Chuck Vance (thinking it's been too long since I cooked up a mess o'
jambalaya)

Well, if it's been more than a week or so, yeah.

Damn, it's been much longer than that.

Wolfgang
who swears he will be simply CRUSHED if anyone points out a lack of
authenticity in any of the above!

Not to worry. The next time you get the urge to eat Cajun, you can
probably find an authentic restaurant at your local strip mall.


Chuck Vance (it's right beside the authentic Mexican place)